Rice & Turkey Stuffed Peppers
Ingredients
- 2 cups cooked Mahatma® Brown Rice
- 8 large bell peppers (any color) or 16 mini peppers
- 1 lb ground turkey breast
- 1 onion, chopped
- 3 cloves garlic, chopped
- ½ tsp seasoning salt
- ½ tsp ground black pepper
- 1 ½ tsp fresh thyme
- 1 ½ tsp fresh basil
- 1 ½ tsp fresh oregano
- ⅛ tsp ground red pepper
- 1 tsp parsley
- 1 can (8 oz) tomato sauce
- 1 cup salsa
- 2 tbsp Worcestershire sauce
- 1 can (11 oz) corn niblets, drained
- 1 cup (4 oz) shredded low-fat Mozzarella cheese
Instructions
Who doesn’t love Stuffed Peppers? Filled with ground turkey sauteed in garlic and onions mixed in with Mahatma® 100% whole grain brown rice, corn, tomato sauce and herbs all topped with melted cheese.
Step 1
Cut the tops off peppers, discarding the seeds and stems. Chop the leftover pepper tops into small pieces.Step 2
In a large nonstick skillet over medium heat, cook the turkey for 5 minutes, or until no longer pink. Add the pepper tops, onion, garlic, seasoning salt, black pepper, thyme, basil, oregano, ground red pepper, and parsley. Cook for 7 minutes, or until the vegetables are soft. Remove from heat to a large bowl.Step 3
In a small bowl, combine the tomato sauce, salsa, and Worcestershire sauce. Reserve 1 ½ cups; set aside.Step 4
Preheat the oven to 400°F.Step 5
To the bowl with the turkey mixture, add the rice, corn, ½ cup of the cheese, and the 1 ½ cups reserved sauce mixture. Stir to combine. Spoon into the pepper shells. Top with the remaining ½ cup sauce mixture. Place in two 13″ x 9″ baking dishes.Step 6
Place in two 13″ x 9″ baking dishes. Cover with foil and bake for 35 minutes. Sprinkle with the remaining ½ cup cheese and bake for 10 minutes longer, or until the cheese is melted.
All American
Although many cultures like to claim the origin of homemade stuffed peppers, they have quickly become an All-American year-round classic dish enjoyed by all.
Our version takes on a more whole grain approach using brown rice and ground turkey with vegetables and herbs. Although these peppers are versatile enough to take on any style you choose, whether you want to mix them with a Mexican Chicken and Rice recipe, or a vegetarian Indian Curry, an Authentic Spanish Paella Recipe.
How To Make Stuffed Peppers
Now onto the basics, stuffed peppers may take a bit of patience but the wait pays off. First, prepare your filling. Make sure the brown rice, meat and vegetables are all cooked through before mixing with the sauce and stuffing the uncooked peppers. Once the filling is ready and inside the peppers, you’ll need to let those marinate together in the oven for about 35 minutes. Make sure to top with cheese during the final minutes so it melts on top!
Create shortcuts for yourself, use leftover cooked meat or rice from yesterday’s taco night (taquitos dorados) or use our Ready to Serve microwavable Jasmine Rice which you can heat up in 90 seconds and add to the ingredients. If you want your peppers to take on more heat, use our Spicy Yellow Seasoned Rice in place of the Brown Rice, hot salsa or enchilada sauce or top with sriracha threads.
Make them vegetarian by substituting the ground turkey for black beans, quinoa, chickpeas or a favorite vegetarian burger meat. To make them vegan, simply take your vegetarian version and skip the cheese or melt a vegan cheese on top.
After you master this dish, discover how to make arroz con leche by following our simple recipe with basmati rice.
